Two 12 lb Prime Rib (whole Ribeye)

Discussion in 'Beef' started by nauidvr1, Jun 22, 2007.

  1. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Good luck with your cook, not sure why your so worried if theyre being sliced for sammies, probably want it cooked to med. anyways, rare makes for bloody sandwiches, seems like a waste of meat!
  2. squeezy

    squeezy Master of the Pit OTBS Member

    I totally agree with Bubba ......
  3. ultramag

    ultramag SMF Events Planning Committee

    I wish someone had poked my eyes out before I read that. You won't want them rare or on the light side of medium rare to slice like that for sammies. Like bubba said, they would be a bloody mess. [​IMG]

    I have 24 lbs. of expertly prepared chuck roll I would be willing to trade if beef sammies is what we're looking for here. I can ship immediately. [​IMG] It just makes me sick to think about what is going to be done to those rib roasts. [​IMG]
  4. nauidvr1

    nauidvr1 Smoke Blower

    I totaly agree with you on using prime rib for sandwiches - SHOULD NOT BE DONE. However the person I am doing this for says he perferes the texture of the prime rib over top or bottom round or chuck roll. Plus he likes to show off since he is in the commerical food supply industry and gets the meat at cost (very low prices). He says "where else would you go and get prime rib for BBQ beef sandwiches, no where but here!"
  5. squeezy

    squeezy Master of the Pit OTBS Member

    He is mildly overpaid and mentally challenged .... best of luck!
  6. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Could have sworn I heard the voice of Thurston Howell III when he said that.... [​IMG]
  7. nauidvr1

    nauidvr1 Smoke Blower

    Well, I did not get up at 5am like I had planned. I finally got the smoke going by 7:00 am.

    I got scared and cut each 12 lb Prime Rib in half so I have four pieces at approx 6 lbs each. The smoker (Smokin' Tex smoker) is FULL and with 24 lbs of meat it is taking forever to come up to full temp or else my maverick temp probe is reading a little low. I was so groggy that I forgot to snap pictures of them going on the smoker - but I will get a few of them comming off.

    So now that I am starting on the behind end, I suppose that I will have to play catch up to get them up to temp by party time. I think I will check temps at 10:30 am and see where I am at, and get the oven pre-heated to 350 to accept the prime rib.

    I also have a 9 lb processed turkey breast (for slicing) that I put in my other smoker with apple wood, to give it a little of that good 'ol smokey flavor profile
  8. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Good luck bro, you're gonna be fine! [​IMG]
  9. nauidvr1

    nauidvr1 Smoke Blower

    2 1/2 hours into the smoke and the internal meat temp is 104. These things are coming up quick.

    Do Prime ribs have a piont at which they plateau? I hope not....
  10. ultramag

    ultramag SMF Events Planning Committee

    No plateau is involved when cooking this type of meat. We better get some pics outta this deal. [​IMG]
  11. triple b

    triple b Smoking Fanatic OTBS Member

    Sounds like your doin' good.
    You may not even need the oven.
    Don't forget the pics.Even before you take them off.
  12. nauidvr1

    nauidvr1 Smoke Blower

    3 hours 45 minutes the temp is up to 130. I had to jump in the shower and the temp came up quick while I was showering & shaving, so I missed pulling them at 125.

    When I pulled the temp prob, plenty of red/pink juice came out thru the meats temp probe hole - so I should be OK. There just done to quick, now I gotta hold them for 2 hours. At least we all learned something here.

    My smoker temp (checked with a digital Maverick probe) never got above 220 degrees.

    I have now moved the processed turkey breast to my Smokin' Tex, cranked up the heat and added a bit more Apple wood, since the Charbroil H2O smoker only had it up to 110 after 3 hrs 45 min.

    P.S.S. Will get pictures at the party when slicing them and post later - I'm so sorry for teasing you guys and then didn't get pics. I was to worried about timing and over/undercooking.
  13. nauidvr1

    nauidvr1 Smoke Blower

    Below are pictures after the smoke.

    1st one is right after I pulled it off the smoker and wrapped in foil.

    Meats on the grill keeping warm at the party!


    Yep!, he is actually slicing Prime Rib - had to get a picture so so you guys would beleive it!


    Here is how they looked after holding for 4 1/2 hours wrapped in foil and in a cooler.
  14. nauidvr1

    nauidvr1 Smoke Blower

    Just some notes of how I did this smoke for future Prime Rib smokers out there:

    1st I want to say thanks to all who gave me great info on how NOT to screw up Prime Rib (ultramag & Tripple B - many thanks!)

    As, ultramag suggested I smoked the Prime Ribs with a mix of Hickory & Cherry. I used worchestershire, garlic powder, and Montreal Steak seasoning. Tossed them in the smoker at 250 degrees, and 3 hours 45 minutes later I had the beautiful Prime Rib you see in the pictures above.
  15. ultramag

    ultramag SMF Events Planning Committee

    It looks like you made the best of a tough situation while dealing w/ someone who didn't know any better to boot. Congrats. I do have to admit, it would be interesting to try a sandwich made w/ PR I guess as long as someone else bought the meat.

    Just out of curiousity, what did you think of the sandwiches vs. the more conventional way of serving prime?
  16. triple b

    triple b Smoking Fanatic OTBS Member

    [​IMG] I'm glad everything turned OK for you.
    The prime rib looks yummy!
    To tell the truth one restaurant I used to work in,I would take some thin sliced prime and stuff it into single(muffin cup cooked)Yorkshire pudding and then cram some super hot horseradish in it with a splash of au jus.
    Very yummy!! Got most of the staff and owners hooked on it as well.
    Again congrats on an excellent smoke!

  17. nauidvr1

    nauidvr1 Smoke Blower

    Well, don't get me wrong - the sandwiches were great - but I prefer it served conventionally.

    There were 65-80 people at this party and we went thru 65 lbs of meat. Each and every person (seemed like) came up to me personally and complimented me on the smoked meats. Kinda got my head all swelled up for a few minutes. The neat thing is that no one except the party giver and the guy serving meats knew that I smoked the meats - they asked who did them and then came and found me to pay me a compliment. It was the best thing! I also got a gillizion compliments on Dutch's wicked baked bean recipe (modified by me of course - who can't help but to make a few minor changes). I had 11 requests via e-mail today for the recipe so people could serve them at thier 4th of July parties.

    A great time was had by all, espically gastronomically!
  18. squeezy

    squeezy Master of the Pit OTBS Member

    Glad it all worked out so well for you ... we were all pulling for you!

    You had the right guys with the right info .... [​IMG]
  19. Yes. Wrap in foil and place in an ice chest. The meat will stay very hot for hours. It is a great way to "rest" meat. I use this technique even when I am BBQing meat at home.
  20. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Congrats on the successful smoke, NAUIdvr1! Glad it all turned out for ya'!

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